My Greengrocer gives me stuff they'd have to throw out otherwise (I know, awesome right?!). Today it's a big bag of button mushrooms (maybe 2lb) that I have to use tomorrow at the latest. They're completely fine but not spanking fresh, so something cooked...

I also got a pineapple, grapes, a perfect avocado and a few peppers, extra points for including any of those too!

Method:Fry onion until translucent, then add garlic and fry for 1 minute. Add chopped tomatoes and spices and a bit of salt, and cook for 2-3 mins. Next, add the rest of the ingredients and 2 tbsp water. Put the lid on and simmer for 10-15 minutes until it's all reduced. Serve in bowls with pittas/naans/etc, or with rice.

This clam-free chowder recipe is amazing. It calls for oyster mushrooms, but I've made it with regular mushrooms (white and crimini), and it's still delicious. I've even used more mushrooms than the 1/4 pound the recipe calls for (gasp!).

i just made mushroom bean burgers from 1000 vegetarian recipes that were pretty good. the recipe makes between four and six burgers, but i'm sure you could make a bunch and freeze them if you wanted to use up all the mushrooms. you just cook a diced onion and whatever spices you like with about 5 ounces of chopped mushrooms, and then mix that with about a cup and a half of cooked beans (mashed up). i added rice flour until the mix was stiff enough to form into patties, and then i broiled them for five minutes on each side, but you could pan-fry them or whatever. they stay soft like a gardenburger, but they hold their shape, and they're tasty. put grilled peppers and avocados on them! have fruit for dessert! all items consumed!

_________________"rise from the ashes of douchebaggery like a fancy vegan phoenix" - amandabear"I'm pretty sure the moral of this story is: fork pants." - cq

I'd make a mushroom stir fry to serve over grilled and herbed polenta. Just sautee the mushrooms in EB and/or EVOO with some garlic, onion, salt & peppa and add some fresh chopped parsley at the end and spoon over polenta.

When I have too many mushrooms to use up before they go bad, I freeze them and use them later in vegetable stock.You could use the mushrooms and peppers in a fajita filling and serve with slices of the avocado, or make guacamole out of it to top them with. Serve with a side of refried beans, or add seitan strips or soy curls to the fajitas. You could use the mushrooms, peppers, and pineapple in a sweet and sour type dish. I'd add tofu to that and serve over rice. Mushroom risotto is the best thing ever, especially when cooked with some white wine. Mushrooms really shrink a lot when cooked, so you probably don't have as much as you think you do.